A prized dish, family favorite is a gift
I will never forget coming home from a meeting with a cooler-chest full of frozen dinners, lovingly made by colleagues in preparation for the arrival of my fourth child. This was what they called a freezer shower, and my family and I were the lucky recipients.
My cooler contained enough food to feed my family for at least two weeks with everything from homemade pulled pork to spaghetti pie, along with waffles, complete with a bottle of maple syrup, we ate well. While we enjoyed and appreciated each meal, one became one of my family's favorite comfort foods and a frequently requested dinner entrée; that dish is my friend BJ's famous Chicken Divan.
Chicken Divan is rumored to have been invented by the chefs of Divan Parisienne restaurant on the New York Chatham hotel and was the signature dish of the restaurant during the early twentieth century.
Behind the fancy name, Chicken Divan is a casserole. Layers of broccoli, chicken, and a thick creamy sauce all topped with a layer of melted cheddar cheese under crunchy seasoned bread crumbs. It sounds simple, and it is, but there is something special about this recipe over all the other versions out there.
Let's start with the broccoli: I prefer fresh because you can control the texture of the broccoli easier, along with the level of moisture in the dish. There have been times when I have used the frozen variety, and the broccoli has ended up mushy and watery, spoiling the casserole. If you have a package of broccoli in your freezer, feel free to use it, but be sure to rinse it under some cool water to remove any ice crystals that may have formed, and then pat the broccoli dry with a paper towel before adding to your pan.
My friend's original recipe called for whole, boneless and skinless chicken breasts, but I like to cut the chicken into smaller pieces. I like pieces about 1- by 3-inches, so it is easy to serve with a large spoon. No matter how you decide to cut your chicken, the most important thing is to cut the pieces into uniform sizes, so they all cook at the same rate.
Need a chicken shortcut? I have become a huge fan of grocery store rotisserie chickens. They are versatile and typically delicious. I have deboned a rotisserie chicken and used the meat instead of the uncooked chicken breast, and it is equally tasty, if not better, as it adds wonderful flavor.
The sauce is where I would not take shortcuts. Use regular soup, not fat-free, as the flavor and texture are not the same. I have used low-fat mayonnaise, but not fat-free. I believe the addition of lemon is key to this recipe, so don't think it doesn't matter, and yes, bottled is fine, but I will admit, fresh is best.
What can be wrong with sharp cheddar cheese? I will admit, I like to grate my own. Purchasing a block of cheese is often less expensive, and you don't get any of the "extras" often in store-bought grated cheese. Still, the convenience of pouring grated cheese out of the bag makes it so darn convenient, so please do not feel any guilt if this is the route you select. I have used both.
Last, but certainly not least, the crunchy topping. Good ole Pepperidge Farm Herb Stuffing Mix is one of my pantry staples. I have crushed it and used it to bread chicken, zucchini, and as a perfectly seasoned topping for this casserole. The subtle hint of sage, thyme, rosemary and celery complete the flavor of this casserole while also creating a texture element.
While the flavor of this dish makes it something to make over and over, there is one more reason to try it; it freezes well. I often make two at a time, cook one for dinner, and freeze the other for a future meal. Super easy!
We like to serve this over rice, or perhaps buttered noodles, along with a green salad. However, I have found my kids eating bowls of cold leftover casserole all by itself.
While it has been many years since my freezer shower, this dish has served as one of my favorite meals to bring to others during those times when a casserole is needed. Countless friends have asked for the recipe; I guess it is a keeper.
The cookbook page containing this recipe is covered with spills and tattered on the edges, the sign of a frequently used recipe. Sadly, my friend BJ is no longer with us, but her prized dish lives on and is still one of my family's favorites. I hope you enjoy it as much as we do.
• Penny Kazmier, a wife and mother of four from South Barrington, won the 2011 Daily Herald Cook of the Week Challenge.